Basil-Infused Gin Rickey

from Punch (http://punchdrink.com)

Ingredients

Serving: 1

• 2 ounces basil-infused gin (see Editor's Note)
• 2 ounces basil-infused gin (see Editor's Note)
• 3/4 ounce lime juice
• 3/4 ounce lime juice
• 3/4 ounce simple syrup
• 3/4 ounce simple syrup
• soda water, to top
• soda water, to top

Directions

1. Combine all ingredients, except the soda water, in a mixing tin and shake with ice.
2. Strain into a highball glass over ice.
3. Top with soda water.

Editor's Note

Basil-Infused Gin:
375 grams (1 1/2 cups) basil, de-stemmed 
1 750ml-bottle gin
1/2 teaspoon citric acid powder or lemon juice 

Combine gin and basil in a Vitamix or other high-speed blender and puree. Add citric acid or lemon juice briefly pulse to combine. Fine strain through a tea strainer, coffee filter or nut-milk bag and funnel into a clean bottle. Cap tightly and refrigerate.

Large Format:
1 750ml-bottle basil-infused gin
375 ml lime juice
375 ml simple
soda water, to top

In a punch bowl, stir together all ingredients with ice. Float lime wheels in the punch bowl to garnish. To serve, ladle into individual cups.